Zucchini Chips

These baked zucchini chips are a healthy alternative to fried potato chips and they're a great way to use up bumper crops of zucchini!  Zucchini slices are dehydrated in an oven until they become crispy and crunchy.  Top them with parmesan for a low-fat hint of salty cheesiness. 
 
Feel free to get creative and use your favorite flavored oils or salts.  Basil or garlic oil would be delicious.  Try smoked sea salt for a gourmet touch.
 
Zucchini Chips

Ingredients

1 medium zucchini

2 tablespoons grated Parmesan or Pecorino Romano

1 tablespoon Extra Virgin Olive Oil from The Olive Scene

Pepper

 
Preparation

Preheat the oven to 225 degrees Fahrenheit. Use a convection setting if you have one. Line a baking sheet with wax paper.

Use a mandoline to slice the zucchini into thin rounds.  If using a knife, try to cut the slices about 2mm thick.

Place the zucchini in a single layer on the baking sheet and bake for 10 minutes. Flip and bake for 10 more minutes.  If making a double batch, rotate the baking sheets.

Brush each round with olive oil and top with a pinch of cheese and a crack of freshly ground pepper.

Bake for 45 minutes longer, rotating the baking sheet(s) halfway through to ensure even cooking. They should be crisp and light brown. If not, continue to bake 10 minutes at a time until done. Remove from the oven and let cool on the baking sheet. Serve when cool.

Store in an airtight container and eat within a few days.